Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Rotini pasta, cooked and drained |
| 6 | Green onions, thinly sliced |
| 2 | Sm. zucchini, thinly sliced |
| 2 cups | Frozen broccoli and cauliflower, |
| Thawed and drained | |
| 1½ cup | Thinly sliced carrots, parboiled |
| 1 cup | Thinly sliced celery |
| ½ cup | Frozen peas, thawed |
| 2 | 1/4 oz can sliced ripe olives, drained |
| 6 ounces | Jar marinated artichoke hearts, |
| Drained and quartered | |
| Dressing: | |
| ½ cup | Mayonnaise |
| ½ cup | Bottled Italian salad dressing |
| ½ cup | Sour cream |
| 1 tablespoon | Prepared mustard |
| ½ teaspoon | Dried Italian seasoning |
In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts. In a small bowl, combine dressing ingredients; mix well. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour.
Serves: 16 From: "Taste of Home Magazine" Posted by: Debbie Carlson (D.CARLSON - GEnie)